Greek yogurt is a thick, creamy dairy product made by removing some of the whey from regular yogurt. It is rich in protein, low in sugar and contains probiotics beneficial for digestive health. It is a popular option for healthy breakfasts and snacks.
• 1 liter of whole milk
• 2 tablespoons of natural yogurt (with active cultures) or one sachet of yogurt culture
• Utensils: kitchen thermometer, pot, wooden spoon, heat-resistant cup or container, large towel, cheesecloth or cheese cloth, strainer, and container to collect whey.
Homemade Greek yogurt is made by straining regular yogurt to remove the whey, resulting in a thicker, creamier texture. Enjoy the process and the result!
container and line the strainer with cheesecloth or cheese cloth. Pour the yogurt into the strainer and let it drain in the refrigerator for at least 4 hours or until it reaches the desired consistency. The liquid that drains is the whey.
- Wash and sterilize all the utensils you will use to make the Greek yogurt.
- Heat the milk in a saucepan over medium heat until it reaches a temperature of approximately 85-90°C (185-195°F). Use a kitchen thermometer to measure the temperature accurately. This helps kill any unwanted bacteria and denature the milk proteins for a thicker texture.
- Remove the milk from the heat and let it cool until it reaches a temperature of about 45°C (110°F). You can speed up the cooling process by placing the pot in a cold water bath.
- In a small container, mix the 2 tablespoons of natural yogurt with a little hot milk to make a paste. Next, add this yogurt paste to the warm milk and stir well to make sure it is well incorporated.
- Pour the milk and yogurt mixture into a heatproof bowl or large mug.
- Cover the container with a lid or plastic wrap.
- Wrap the container in a large towel to maintain a constant temperature and let it sit in a warm, draft-free place for 6 to 12 hours. This will allow the yogurt cultures to do their work and the mixture to thicken.
- After the fermentation time, you will see that the yogurt has thickened and acquired a characteristic sour flavor. If you want Greek yogurt, the next step is to drain the excess whey.
- Place a strainer over a bowl and line the strainer with cheesecloth or cheesecloth. Pour the yogurt into the strainer and let it drain in the refrigerator for at least 4 hours or until it reaches the desired consistency. The liquid that drains is the whey.
- After draining, you will have thick and creamy Greek yogurt ready to eat. You can serve it as is or add fruits, honey, nuts or any other topping you like. Enjoy your homemade Greek yogurt! You can store any leftovers in the refrigerator for several days. You can also use a small amount of this yogurt as a starter to make your next batch.